1 12 ounce box silken soft tofu
1/2 cup raw cashew nuts
1 T lemon juice
1 tsp salt
1 tsp onion powder
2 green onions diced or 2 T snipped chives
Place all ingredients in blender, except onions or chives. Blend for at least one minute until silky smooth.
Add the green onions or chives. Thickens as chilled or serve immediately.
MMMM!
Sunday, July 4, 2010
Turkey Enchiladas
I had a turkey in the freezer that needed cooked, so we had these on the fourth of July for lunch!
My family loved them.
2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 batch Texas enchilada sauce
1/2 can salsa verde
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x13 inch baking dishes.
2.In a small bowl, combine the cheese, onion, and black olives.
3.In a small skillet, heat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4.Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom of pan is covered with enchiladas. Spread enough sauce over to cover.
5.Repeat process in second pan spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Pour salsa verde over the top before serving. Serve with mock sour cream (see sauce recipes)
My family loved them.
2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 batch Texas enchilada sauce
1/2 can salsa verde
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 9x13 inch baking dishes.
2.In a small bowl, combine the cheese, onion, and black olives.
3.In a small skillet, heat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
4.Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom of pan is covered with enchiladas. Spread enough sauce over to cover.
5.Repeat process in second pan spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Pour salsa verde over the top before serving. Serve with mock sour cream (see sauce recipes)
Texas Enchilada Sauce
2 (6.5 ounce) cans tomato sauce
1 (28 ounce) can crushed tomatoes
1/3 cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
1 T water
1 onion, minced
Directions
1.In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.
2.Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally.
1 (28 ounce) can crushed tomatoes
1/3 cup chili powder
1 tablespoon dried oregano
1 teaspoon paprika
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/4 teaspoon salt
1 clove garlic, minced
1 T water
1 onion, minced
Directions
1.In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.
2.Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally.
Saturday, July 3, 2010
Karla's French Onion Dressing for Taco Salad
2 tsp lemon juice
1/2 c vinegar
1/2 c sugar
1/2 c ketchup
1 cup canola oil
1/4 tsp onion powder
1/4 tsp salt
1 tsp dry mustard
1 tsp paprika
1 tsp chili powder
Blend in blender and refrigerate til use. WE LOVE THIS DRESSING!!!
1/2 c vinegar
1/2 c sugar
1/2 c ketchup
1 cup canola oil
1/4 tsp onion powder
1/4 tsp salt
1 tsp dry mustard
1 tsp paprika
1 tsp chili powder
Blend in blender and refrigerate til use. WE LOVE THIS DRESSING!!!
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